Quinoa salad jar
(at time of publication)
- ½ cup quinoa (see tips)
- spray olive oil
- 200g firm tofu, sliced
- cracked black pepper
- 1 cup thinly sliced Swiss brown mushrooms
- 2 spring onions, chopped
- ¼ cup currants
- 2 oranges, segmented, juice reserved
- 2 celery stalks, diced or thinly sliced
- 2 tablespoons chopped tamari almonds
- 2 teaspoons sesame oil
- 2 teaspoons miso paste
- 2 teaspoons mirin (see tips)
- 1 small clove garlic, crushed (optional)
- 1 teaspoon toasted sesame seeds, to serve (optional)
1 In a small saucepan, cook quinoa following packet instructions. Remove from heat and set aside to cool.
2 Spray a large non-stick frying pan with oil and set over a medium heat. Season tofu with pepper and fry for 2-3 minutes each side, or until golden. Set aside to cool.
3 In 2 jars, layer quinoa, mushrooms, spring onions, tofu, currants, orange, celery and almonds. Place lids on jars and refrigerate overnight.
4 Meanwhile, in a small screw-top jar, shake to combine sesame oil, miso, mirin, garlic (if using) and the reserved orange juice. Refrigerate overnight.
5 When ready to eat the salad at work, pour dressing over and scatter with sesame seeds. Serve.
Nutrition Info (per serve)
Total fat 25g
–Saturated fat 3g
Dietary fibre 12g
Make it gluten free: Check tofu, tamari almonds, miso and mirin are gluten free.
Try to find a mix of red, white and black quinoa, or make your own mix for extra colour.
If you can’t find mirin, use 1 teaspoon of sugar instead.
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